STREAMING NOW: Siba's Table
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Peach halves canned in a bourbon/syrup mix.”
READY IN:
3hrs 15mins
SERVES:
44
YIELD:
11 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare large pot with boiling water.
  2. Make an x in each peach bottom.
  3. Boil peaches, in batches, for approximately 2 minutes.
  4. Remove peaches from boiling water & put into water/ice bath with lemon juice (to prevent discoloration).
  5. Peel & pit peaches. (Set aside skins & pits for jelly later if you want).
  6. Place peeled/pitted peaches back into water/ice bath.
  7. Sterilise 11 pint jars by washing & then baking at 225 degrees for 25 minutes or boiling for 10 minutes. Heat jar lids & rings in pot of simmering water.
  8. Fill canning pot with water & put onto boil.
  9. Combine sugar with 6 cups water & heat. Allow to simmer.
  10. Pack peach halves into jars, cut side down. This may require using chopsticks or forks to flip the fruit over. Pack the peaches in as tightly as you can manage without damaging them.
  11. Pour 1/4 cup bourbon into jars.
  12. Fill the rest of the way with your syrup, leaving 1/2" of headspace.
  13. Clean jar rims with a damp cloth & place lids & rings on finger tight.
  14. Place jars into canning pot & bring water back to a boil.
  15. Boil for 25 minutes.
  16. Allow jars to set in canner once time is up to prevent siphoning.
  17. Remove from canner, allow to cool for 24 hours, open & enjoy or store for up to a year.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: